The Marquess' beef & Guinness stew

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Making soup

1. Cook the onions, thyme and garlic with a little olive oil in a large casserole until the onion is softened and translucent. Dust the braising steak in the seasoned flour and brown in a hot pan with a little oil.
2. When the beef has a good, even colour, add it to the pan with the onions and pour in the Guinness. Top up with the stock to just cover the beef.
3. Cover and simmer over a very low heat or transfer to a 150C/fan 130C/gas 3 oven for 2-3 hours until the beef is meltingly tender (check after 2 hours). Season to taste and add some chopped parsley. The Marquess serves this with colcannon.

The Marquess Tavern, 32 Canonbury St, London N1

Per serving

601 kcalories, protein 56.8g, carbohydrate 28.3g, fat 26.5 g, saturated fat 9.9g, fibre 2.1g, salt 1.23 g

Latest comments and suggestions

Results 21-30

• Helen B

  11 January 2009

  Helen B rated and commented on this recipe

  

  absoulty outstanding was the quote I got from hubby made with ruby red wine and served with celeriac mash - one if the easiest and tasty dishes I have cooked - will def be keeping this receipe :) can highly recommend to anyone

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• Helen B

  12 January 2009

  Helen B commented on this recipe

  SIMPLY SUPERB -

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• lisa carey

  25 January 2009

  lisa carey rated and commented on this recipe

  

  I made this today for sunday dinner, short a few ingredients, namely Guinness !! Used Merlot instead of recommended Cote du Rhone and only had veg stock, I added carrots an hour before end. It needed the 3 hours and was a bit thin so had to thicken slightly. I will certainly make again as it was delicious but will use beef stock. It was my first time trying this recipe and was delighted at my success I am usually not as lucky first time round Would recommend, easy and good results. Clean plates all round

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• Patricia

  04 February 2009

  Patricia rated and commented on this recipe

  

  We found the sauce tasteless and boring.

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• sarah faulkner

  22 February 2009

  sarah faulkner rated and commented on this recipe

  

  this is a lovely recipe cooked in my slow cooker nice thick gravy and i served it with the horseradish mash

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• gavrob1

  31 March 2009

  gavrob1 rated and commented on this recipe

  

  A lot of flavours but not thick enough for my taste , i added the beef stock cube to the dish without the 250ml of water and popped in a few mushrooms gr8

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• LV20000

  13 May 2009

  LV20000 rated this recipe

  

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• sarah faulkner

  05 August 2009

  sarah faulkner commented on this recipe

  what a lovely dish a family favourite 5 star

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• Tuhaw

  15 October 2009

  Tuhaw rated and commented on this recipe

  

  After looking over the recipe, sounds great, turns out a little runny, not full of flavor but everyone enjoyed all the same, just doubt I will rush to make it again. Colcannon goes very very well with it.

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• thynk2much

  27 October 2009

  thynk2much rated and commented on this recipe

  

  So easy with so little prep, with a fantastic result that got hoovered up immediately. Meat so tender could be cut with a wooden spoon! Suggested pairing with horseradish mash was spot-on.

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Ingredients

• 2 large onions , diced
• a few sprigs thyme
• 1 garlic clove , crushed
• olive oil
• 1kg braising steak , cut into chunks
• 6 tbsp plain flour , well seasoned
• 500ml Guinness
• beef stock fresh, cube or concentrate made up to 250ml
• parsley chopped, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 2 hrs min 3 hrs

Ingredients

• 2 large onions , diced
• a few sprigs thyme
• 1 garlic clove , crushed
• olive oil
• 1kg braising steak , cut into chunks
• 6 tbsp plain flour , well seasoned
• 500ml Guinness
• beef stock fresh, cube or concentrate made up to 250ml
• parsley chopped, to serve

Per serving

601 kcalories, protein 56.8g, carbohydrate 28.3g, fat 26.5 g, saturated fat 9.9g, fibre 2.1g, salt 1.23 g

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